Pickled Garlic Scapes



10 min


15 min


Two 2-cup jars

* PLUS 2 week refrigeration time
Pickled Garlic Scapes

Pickled garlic scapes. Photo, Erik Putz.

These delicately flavoured swan-necked greens can be found in farmer’s markets and Asian or specialty grocery stores, from late spring through early summer.


  • 400 g garlic scapes , ends trimmed
  • 2 1/2 cups cider vinegar
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1 tbsp kosher salt
  • 1 tbsp mixed peppercorns , crushed
  • 1 Thai chili , thinly sliced (optional)


  • Coil garlic scapes inside 2 glass jars that can each hold 2 cups liquid, leaving 1-in. headspace.
  • Combine vinegar, sugar, water, salt and peppercorns in a medium saucepan. Bring to a boil, stirring until sugar is dissolved.
  • Pour hot mixture into jars, making sure it covers garlic scapes. Add chili, if using, then let stand for 5 min before screwing lids on. Let jars cool completely at room temperature. Refrigerate for at least 2 weeks before using. Scapes will then keep well for up to 1 month.

Kitchen Tip

  • You can cut garlic scapes into long spears or bite-sized pieces.
  • Serve these in a classic Caesar or chopped up in place of gherkins in potato salads or salads in general.

Nutrition (per ¼ cup)

  • Calories
  • 45,
  • Protein
  • 2 g,
  • Carbohydrates
  • 10 g,
  • Fibre
  • 1 g,
  • Sodium
  • 40 mg.

This story was originally published in 2020; updated in 2022